Our Method
Time, temperature, and craft — the invisible ingredients in every loaf
Every loaf at Mikheev Bakery follows the same principle: no shortcuts, no fillers, no compromises.
What makes our bread functional isn't an ingredient you can see on a label. It's the 48-72 hours of natural fermentation that transforms whole grains into something your body recognizes and uses.
The 72-Hour Journey
Starter activation
Wild cultures begin to wake up
Mixing
Whole grains meet living starter
First fermentation
Complex flavors start developing
Shaping
Structure forms, fermentation continues
Baking
Golden crust, airy crumb, perfect balance
1. Starter Culture
Our wild starter is a living ecosystem — hundreds of beneficial bacteria and wild yeast working together. It's fed daily, maintained with care, and never rushed.
Unlike commercial yeast (which just makes things rise), wild cultures create organic acids, develop complex flavors, and break down structures that can be hard to digest.
This is where functional bread begins — not in a lab, but in a jar.
2. Whole Grains, No Fillers
We use buckwheat, sorghum, and quinoa — not as "gluten-free substitutes," but as nutrient-dense whole grains in their own right.
No gums. No starches. No ingredients you can't pronounce.
Just flour, water, salt, and time.
3. Long Fermentation
This is where the magic happens. Over 48-72 hours:
- Starches break down into simpler sugars
- Proteins become more digestible
- Phytic acid reduces, freeing up minerals
- Beneficial compounds develop
- Complex flavors emerge
Industrial bread takes 2 hours. We take 3 days. The difference is everything.
4. No Shortcuts
We could speed things up. Add enzymes. Use commercial yeast. Pump in more air to fake structure.
We don't.
Because functional bread isn't about efficiency — it's about transformation. The kind that only happens when you give food time to become what it's meant to be.